A delicious dish, Poulet Saute au Basilic (poo-lay so-tay oh bah-zil-eek) may be served with grilled mushrooms and stuffed tomatoes. Accompany with a chilled white Muscadet wine.
2 chicken breasts
2 teaspoon salt
½ teaspoon black pepper
½ cup butter
Poulet Saute’ au Basilic is an easy to make and economical dish. Serve with savoury stuffed tomatoes and new potatoes for a simple meal.
4 fl. oz. dry white wine
4 fl. oz. chicken stock
2 teaspoons chopped fresh basil or
1 teaspoon dried basil
2 teaspoons beurre manie
Rub the chicken breasts all over with the salt and pepper.
In a medium-sized flameproof casser-ole, melt the butter over moderate heat. When the foam subsides, add the chicken breasts and cook, turning frequently, for 8 to 10 minutes or until they are evenly browned.
Reduce the heat to low, cover the casserole and cook for 20 to 25 minutes or until the chicken breasts are tender. Using tongs, transfer the chicken breasts to a warmed serving dish. Keep warm while you finish making the sauce.
Using a metal spoon, skim any fat from the juices in the casserole. Add the wine, stock and basil and bring the liquid to the boil over high heat. Boil for 10 minutes or until the liquid is reduced by about half.
Add the beurre manic, a little at a time, stirring constantly with a wooden spoon until the sauce is smooth and has thickened slightly.
Remove the casserole from the heat and pour the sauce over the chicken. Serve immediately.